Roasted Corn Kernels
3 cups fresh uncooked corn kernels (approx. 6 ears)
3 teaspoons vegetable oil cooking spray
2 tablespoons white vinegar
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon black pepper
1 cup chopped seeded tomato
1 cup chopped red bell pepper
1 cup chopped scallions
Preheat oven to 425 degrees Fahrenheit. Combine corn and 1 teaspoon oil in a cake pan coated with cooking spray. Bake for 20 minutes or until browned, stirring occasionally. Combine 2 teaspoons oil, vinegar, mustard, salt, and black pepper in a medium bowl: add corn mixture, stirring well. Stir in tomato, bell pepper, and scallions. Serve warm or at room temperature.
Yield: 4 (3/4 cup) servings
Nutrition per serving: calories 154, percent calories from fat 32%, carbohydrates 26.4 g., sodium 282 mg., cholesterol 0 mg.